Tuscan Sangiovese
Posted May 2009 “Common flavor profiles for Sangiovese include kirsch, plum, raspberry, berries, licorice, wild fennel, eucalyptus, tobacco, vanilla,
leather, espresso, black currant, cinnamon, spicy oak and earthiness.” The Wine Advocate recommends these value Sangiovese wines from Tuscany: WineBlueBook.com recommends these value Sangiovese wines from Tuscany: The Wine Spectator recommends these value Sangiovese wines from Tuscany:
Tuscany, located in the heart of Italy, may be the most recognized wine-producing region by Americans outside of Napa Valley.
However, Tuscany's popularity has not always been known for producing great wines as the region was more famous for mediocre
wines in wicker baskets. Only in the past decade or two have Tuscany's winemakers been taken seriously by the world at large.
The shift is chiefly due to the quality standards that have recently been implemented in Italy.
The Chianti wine zone extends through most of Tuscany where the Sangiovese grape is king. While Sangiovese is responsible for
many wines, the prototypical Tuscan wine is Chianti, which is often made entirely from this grape. Accounting for a staggering eight
million cases a year, Chianti is always a very dry red wine, with very concentrated fruit character. Styles vary mostly according to
aging. When selecting your Chianti, note that Chianti Classico refers to the defined area - not to a reserve or superior bottling. The
best basic Chianti Classicos have plum and dried cherry flavors and occasionally a hint of salt and spice.
Sangiovese is also the primary grape of Tuscany's notable Brunello di Montalcino, and Vino Nobile di Montepulciano. The wines
from Brunello di Montalcino are regarded as some of Italy's finest and also in limited production. They are intense, deep-colored,
concentrated and tannic, and tend to be quite long-lived, as well as expensive. It's not a wine you consume for just any occasion,
but when you want to celebrate something special. Vino Nobile di Montepulciano, is made from a blend of grapes, unlike the
Brunello di Montalcino. The "nobile" title was added centuries ago as homage to its status among the nobility who regularly drank
it. It is a value-priced rival, generally quite rich and complex.
Similar wines around the world
Although Sangiovese is believed to have its roots in Tuscany, it is grown extensively throughout Italy, California and Washington;
however, for winemaking purposes, the Sangiovese grape is typically blended with another, such as Cabernet Sauvignon.
Serving Tuscan Sangiovese Wines
The wine's high acidity makes it a perfect partner for tomato-based pastas (spaghetti and meatballs) and pizzas as well as veal,
Italian sausage, wild boar, hamburgers, pork, salads, cheeses (Parmigiano Reggiano, Romano, and similar hard cheeses) fruits
(cherries, figs, plums, raspberries and red grapes) and very rare meat. Most Sangioveses drink well upon release and are
gernerally best drank within 10 years. Serving temperature should be around 65 degrees.
Tuscan Sangiovese Wine Values from The Wine Advocate, Wine Spectator and WineBlueBook